Monday, September 10, 2012

Gluten Free Bread

Hubby and I have been playing around with different bread recipes over the past couple of years but haven't come across any that we truly love except those that come from mixes. As fabulous as we think the gf flour blend we've come up with is, it just doesn't sub straight across well in bread recipes. Finally one day I suggested that we measure out how much "flour" is in our favorite bread mix and use our flour blend and their "recipe". It turned out pretty decent. Definitely cheaper than paying $6+ for a loaf of gf bread. After the bread cools completely, I recommend slicing it and placing the slices in a sandwich bag (1-2 slices) and then placing the sandwich bags in a gallon bag and then freezing them. That way you only have to defrost what you need and none is wasted.

Jenn's Gluten Free Bread

2 3/4 cups gluten free flour blend
1 packet of yeast or 2 1/4 tsp granulated yeast
1 TB xantham gum
1 tsp salt
1 TB sugar
2 large eggs
1/4 cup oil
1 TB vinegar
1 2/3 cups warm water

Mix water, yeast, and sugar together and let yeast proof. Add eggs, oil, and vinegar and mix. Add flour blend, xantham gum, and salt. Mix on high for 4 minutes.

For Bread: Place dough in a large greased loaf pan, cover and let rise until doubled. Bake at 350 degrees for 35-45 minutes.

For Rolls: Transfer dough to a cake pan using an ice cream scoop. Each scoop is a roll. Cover and let rise until double. Bake at 350 degrees for 20-25 minutes.

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